Serves 4-6

2 pounds or 4 chicken breasts, lightly grilled but not cooked through

¼ teaspoon freshly ground nutmeg

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 ½  teaspoons turmeric

2 teaspoons salt

1 teaspoons course black pepper

1/3 cup Newman’s Own Olive Oil

1 large red onion, diced

6 cloves of garlic, minced

2 cups chicken stock

¼ cup honey

1 cup Newman’s Own Organic Dried Apricots, diced

½ cup slivered roasted almonds

Lightly salt and pepper chicken breast and grill on medium heat just until grill marks appear.  Chicken should not be cooked through.  Allow to cool to room temperature and cut into bite size chunks, about 1 inch. Cover and set aside.

In a small bowl combine the nutmeg, cinnamon, ginger, turmeric, salt and pepper. Set aside.

In a large sauce pan heat olive oil and sauté onion until soft then add garlic and sauté for one minute more.  Add spice blend and stir until absorbed. Add chicken stock, honey and Newman’s Own Organic Dried Apricots. Bring sauce to a boil then reduce heat to simmer.  Allow sauce to cook until it is reduce by ¼ and thick.  Add diced chicken and allow to cook until chicken is cooked through about 5 minutes.  Stir in slivered roasted almonds.

Serve chicken salad warm over Couscous or Quinoa made with Newman’s Own Organic Raisins or cold over tossed salad greens and vegetables.  This chicken salad is also great rolled up in a wrap for a sandwich on the go.